Save Recipe Print
Total:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 325 degrees F.

In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside.

In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.

Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the cups into a roasting pan and fill it halfway with hot water. Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes.

Chill completely before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Turkey Pot Roast

Recipe courtesy of Food Network Kitchen

Roast Turkey with Mustard Maple Glaze

Recipe courtesy of Bobby Flay

Maple Bacon Braised Brussels Sprouts

Recipe courtesy of Bryan McDaniel

Browse Reviews By Keyword